From Memorial Day to Labor Day, more than 7 billion hot dogs — 818 per second — are consumed in the United States, according to the National Hot Dog and Sausage Council.

But there are considerably more possibilities for topping the lowly frank than mere ketchup and ballpark yellow mustard.

At Hippo’s Hot Dogs in Clinton Township, Mich., owner Mark Platt offers classic franks, as well as Slaw Dogs and a Southwest Chicago-inspired version (pictured at right) with a salsa-pickled vegetable mixture and crunchy tortilla strips.

Carole Wendling, corporate executive banquet chef for Matt Prentice Restaurant Group, loves Latin flavors. She uses Argentina and Cuba as inspiration for her franks, doing one haute dog with chimichurri, chorizo, pickled red onions and marinated queso fresco, and a second that’s a variation on a Cuban-style panini.